Curried Israeli Couscous & California Walnut Pilaf

  • Yield 12 servings
  • Prep 10 mins
  • Cook 10 mins


6 tablespoons butter
1-1/2 cup onions, diced
1-1/2 cup carrots, diced
1-1/2 cup celery, thinly sliced
1 tablespoon mild curry powder
1-1/2 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon cayenne pepper
6 cups Israeli couscous
9 cups boiling water
1-1/2 cup dried currants
6 tablespoons fresh lemon juice
3 tablespoons honey
2-1/4 cup California walnuts, toasted, chopped
3/4 cup fresh cilantro, minced


  1. Melt butter in large saucepan; sauté onions, carrots and celery until softened.
  2. Stir in spices; cook 1 minute, stirring constantly.
  3. Stir in Israeli couscous; cook 1 minute, stirring constantly.
  4. Add boiling water and currants. Reduce heat, cover and simmer 5 minutes, or until almost all of the liquid is absorbed. Stir in lemon juice and honey.
  5. Reserve 1 cup of the walnuts for sprinkling on top; add remaining walnuts and cilantro to mixture. Sprinkle each serving with 1 tbsp of walnuts.

TIP: For creamier texture, add small amounts of additional boiling water until desired texture is achieved.



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